Savarin with macerated strawberries -4/26/08
A Savarin is a yeast dough baked in a ring mold and soaked in rum syrup, the center hole is brimming with pastry cream, crème Chantilly, or fresh fruit. The dessert is a close relative of the Baba, with the exception that a Baba includes dried fruit (mostly dried currants) in the dough and it is served without a filling. I decided to filled my Savarin with crème Chantilly and macerated Strawberries in red wine and sugar.
Savarin filled with crème Chantilly and macerated strawberries served with a bit of raspberry sauce.
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I always like the taste of the Baba/Savarain because the cake is soaked in rum syrup making the cake so moist and the rum does gives it a little kick.
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Preparation work..
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The dough is made out of flour, butter, egg and yeast. It takes about 2 hours for the dough to rise to right consistency. |
Freshly out of the oven.. |
The cake is then soaked in a rum syrup so it becomes moist. the rum really gives it a nice flavor.
The last cake for the evening is a Sticky toffee Pudding which I just made recently.
